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Thursday, July 21, 2011

Irish and I came across this recipe just the other day, it looked so good we decided to try it! And you know what?!? It was pretty good! When I make it again I think I will change a few things though. First I'll give the recipe, and then add what I would change for next time.

INGREDIENTS:

1 cup baby bella mushrooms, chopped ( just used the white ones that you put in the brown bag at the store)

1 tablespoon olive oil

4 cloves garlic, minced (I used 5)

1 tablespoon fresh rosemary, chopped (I used 1 tsp dried)

1 tablespoon fresh sage, chopped (I used 1 tsp dried)

1 tablespoon fresh oregano, chopped (I used 1 tsp dried)

1/3 cup heavy whipping cream

1/2 cup grated Pecorino Romano (I just used pizza mozzarella...because that's what I had in my fridge)

salt

fresh ground black pepper

PREPARATION:

Heat the oil in a medium sauce pan over medium high heat.
Sauté mushrooms until browned.
Add the garlic and cook for about 3 minutes more.
Add the butter to the pan and melt.
Add the cream and grated cheese and chicken broth and bring to a boil, stirring occasionally.
Remove from heat and add the fresh chopped herbs and salt and pepper to taste.
Serve over the tortellini.

*Things I would do differently*
-I would at least double the mushrooms, they were soooo tasty and just soaked in the flavour!
-I would use LESS butter, we found it to be just a bit too much.
-I would like to try it with the Fresh spices and also use the Pecorino Romano